This is such a tasty way to use up onions and potatoes. I know we always seem to have a glut of both of them from the plot and this is one of our go-to recipes. An onion cake is great as a side, or add some grated cheese on top and a serving of green vegetables to make it into a tasty main meal.
We’ve also made onion cakes in small ramekins then turned them out onto the plate for an attractive centre piece or side dish when we’ve had guests over. You wouldn’t believe it is so simple as it is such a tasty meal addition.
- 2 lb potatoes (peeled and very thinly sliced)
- 2 medium onions (peeled and very thinly chopped)
- Salt and black pepper
- 4 oz butter
- Preheat the oven to Gas Mark 5/190°C/375°F.
- Butter a 8″ round cake tin and line the base with a circle of baking parchment paper.
- Arrange a single layer of potato slices to fill the bottom of the pan and sprinkle some of the chopped onions over them. Season.
- Using about 1½ oz of the butter, dot the top with butter cut into cubes.
- Repeat these layers, using up all the ingredients (barring 1 oz of butter) and finishing with a layer of potatoes. If wanting a cheesy option add grated cheddar between each layer and on the top.
- Melt the remaining 1 oz of butter and brush over the top.
- Cover with foil and cook for about 1 to 1½ hours until the potatoes are tender and it’s golden brown.
- Leave to stand for 10 minutes and then turn out.
The onion cake can also be made in the slow cooker. You make in small ramekins and layer as above. Cover with foil, and place in a slow cooker with about 1cm of water at the bottom. Cook on high for 4-5 hours. They don’t have the same browning as over cooked, but are still delicious.
Serves 4 to 6 as a side dish or 2-3 as a main meal.